I tend not to buy fresh herbs very much because they always go bad before I'm done using them. I really need to just grow my own already. A few weeks back I was at the grocery store and rosemary was on sale. I bought a small package and imagined all the culinary projects I could do with it. Big shocker (not), but all I ended up doing with the rosemary was make rolls and then the rest went bad.
I searched the internet for a tasty recipe for rosemary rolls and came across one on allrecipes.com. Since then, I've made them two more times and I'm definitely loving the recipe. It also comes with a video which really helps when you're second guessing yourself like I tend to do.
That's the hand of my 4 year old--before you start wondering why my hands are so tiny.
You know you're hand held mixer has gotten lot's of love when half of the "Hamilton Beach" logo is missing. By the way. It only took 1 year to figure out what that metal spiral thingie is. It's a dough hook and it calls for one in this recipe.
Coming together quite nicely. Now it's time to put it aside and let it rise.
It has risen! Speaking of which, am I the only one that is always afraid that their dough isn't going to rise after letting it sit for 1+ hours and all the work that went into it?
Let's slather these bad boy's up with some butta...
Ta-da! Not too shabby for my first time. The second time I made them, they didn't come out quite as nice because I was in a hurry. I highly recommend watching the video at least at the very end to see the technique.
Here's what you need:
1 package dry yeast
1/4 cup of warm water
1 cup of milk
4 tablespoons of butter
2 cups of all purpose flour
1 tablespoon of honey
1 teaspoon of salt
2 teaspoons fresh rosemary leaves
1/2 cup of all purpose flour (or as needed)
2 tablespoons of olive oil
1 teaspoon of milk
Course sea salt to taste
Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.